This is one of my favorite meals and it is perfect for when you are feeding vegetarians and non-vegetarians at the same time. You can also used softened tofu in place of the ricotta (which I have done) if someone is vegan or has a dairy allergy. It has come out perfect every time. It freezes well too. Enjoy. Ingredients 1 16-ounce package jumbo shell macaroni (about 40) 2 15-ounce containers of ricotta cheese 1-8 ounce package of mozzarella cheese, shredded 2 eggs 1/3 cu
We are getting into berry season. I love all fresh berries, but when it comes to baking with berries, blueberries are my favorite. This is a new recipe in my arsenal and I made it to serve this past Mother’s Day for brunch. The story behind the recipe says it can be served warm, room temperature or cold. I served mine cold. According to the recipe each temperature changes the characteristics of the cake but all three are supposed to be amazing. It is suggested that if you ser
This is a pretty healthy muffin to start off your morning. It has oats, ricotta cheese, fruit – all coming together in an easy to make muffin. I like muffins about 10:00 with a good cup of coffee. Maybe you do too. Enjoy. Makes 12 muffins, 185 calories per muffin Ingredients ¾ cup part skim ricotta cheese 1 egg white, slightly beaten 4 tsp. sugar 1¼ cups all-purpose flour ¾ cup chopped dried apples or raisins 1/3 cup sugar 3 Tbsp. poppy seeds (optional) 1 Tbsp. baking pow
Bobi Brouse Bertling
I have been baking my pretty much my whole life. My earliest baking memory is helping my Grandma make her famous homemade buns.